How to Make Pork Kimchi Triangle Kimbap

1. In a small bowl, combine the pork seasoning sauce, gochujang (Korean chili paste), soy sauce, honey, Korean chili flakes, rice wine, and sesame oil.


– 6 cups cooked rice (995 g / 35.1 ounce), short or medium grain sushi rice (e.g. Koshihikari or Calrose) – ▢3 Tbsp sesame oil – ▢1/2 tsp fine salt – ▢95 g kimchi (3.4 ounce), (aged), cut into small piece

– 150 g minced pork (5.3 ounce) – ▢A few sprinkles black pepper – ▢1 Tbsp gochujang (Korean chili paste) – ▢1 Tbsp soy sauce , regular (I use kikkoman brand) – ▢1 Tbsp honey

– 1/2 Tbsp gochugaru (Korean chili flakes) – ▢1/2 Tbsp rice wine (mirin) – ▢1/2 tsp sesame oil – ▢10 sheets dried seaweed for samgak kimbap

▢1/2 Tbsp sugar ▢1/2 Tbsp Korean chilli paste (Gochujang) ▢Few sprinkles ground black pepper

2. Prepare a medium-sized bowl. Add the pork, a sprinkling of pepper, and the pork seasoning sauce. Mix them thoroughly. Marinate for 10 minutes.

3. In a large bowl, combine rice, sesame oil, and salt. Set it aside to cool for about 5 minutes.

4. Heat a pan and add a tiny amount of cooking oil. Cook the kimchi over medium heat for around 2 to 3 minutes. Add the marinated meat and heat until fully done. Stir frequently to break up the meat clumps. Transfer to a clean bowl. 

5. Take a samgak kimbap mold and fill one-third of it with the seasoned rice (from step 3). Press the rice down with a little spatula to help it stick together. Push the rice to the sides of the kimbap shape to create a small shallow hole in the center for the pork kimchi filling.

6. Fill the shallow space with stir-fried pork and kimchi, then top with rice to cover two-thirds of the mold. Press down on the rice again with the spatula to make it stick together. 

 Remove the rice from the mold and place it on a cling-wrapped platter. Repeat steps 4 and 5 until all of the ingredients have been utilized. 7. (1) Wrap the triangle rice in the seaweed plastic wrap according per the package instructions. Alternatively, follow my step-by-step instructions above.

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